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Breakfast Muffins
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
35 minutes
Breakfast Muffins
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
35 minutes
Ingredients
  • 1 cup grated zucchini (about 1 small zuke)
  • 1 cup grated carrots
  • 3 eggs
  • 1/3 cup olive oil (or melted coconut or sesame)
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1 tsp nutmeg (or cardamom)
  • 1/2 tsp salt
  • 1/2 cup raisins or currants
  • 1/2 cup chopped nuts or whole seeds (I used pumpkin or sunnies)
  • 2 cups almond flour (with skins removed, not meal)
  • 1 cup rolled oats (not quick, old-fashioned)
  • 1 tsp baking soda
Servings: people
Instructions
  1. Preheat the oven to 350 degrees F.
  2. For the zucchini and carrots, you need 2 cups total. I usually grate the small zucchini and then fill up to two cups with the carrot. It's not usually 1 cup of each. You could probably use one or the other successfully!
  3. In a mixing bowl, stir together the grated zuke and carrots and all wet ingredients, spices, and salt... (I reduced the added sweetener. The original recipe had 1/4 c maple syrup, which I took down to 1/8 c, then 1 T, then none. If you want more sweet, add it to this mix.)
  4. Stir in the dried fruit and nuts or seeds. (You could substitute other dried fruit.)
  5. Sprinkle the almond flour on top, breaking up any clumps. Then sprinkle the oats, and then the baking soda on top. Stir all together, combining well. It will be a very thick batter.
  6. Spoon into muffin tins--I like to line them with parchment paper baking cups for ease. (If the waste bothers you, I find I can reuse them a few times!) Fill to the brim and bake until brown on top, about 30-35 minutes. Check with a toothpick to make sure they are dry inside.
  7. Remove from the muffin tins and place on a rack to cool. These are ready to eat when you are and keep well!
Recipe Notes

Adapted from my mom, who adapted it from a recipe in one of my sister's running magazines! I can't find the original to give attribution to...

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